Cream of Mushroom Soup from Scratch
If you’ve only ever had cream of mushroom soup from a can, you really don’t know what you’ve been missing all these years. This recipe for cream of mushroom soup with wild rice gives you a much bigger depth of flavor because when you make it from scratch you get to add your own ingredients. That doesn’t mean that it is hard to make though, because it’s honestly a very simple recipe. I mean, it’s more challenging than heating up the contents of a can, but you love cooking, right? This recipe is made in a pressure cooker and if you’re familiar with pressure cooking at all, you know that it really just involves adding ingredients to a pot, stirring and pressing some buttons. That’s it and then you’re left with a delicious hearty one pot meal that is worlds better than anything you will buy. (If you’re new to pressure cooking, click here for all you need to know!)
What’s in Cream of Mushroom Soup?
It really is what’s inside that counts, at least that’s true for almost every recipe and this one is no exception. The ingredients for this soup are pretty simple and very versatile. Aside from the mushrooms (which we’ll talk about in a minute), the ingredients are common: shallots (or onions if you don’t happen to have shallots on hand), celery, oregano, thyme, butter, cream, wild rice, dry sherry (which you can leave out if you don’t have any, but it does add really nice flavor), and some chicken (or vegetable) stock. Nothing crazy.